Asian Style Stir Fry Veggies are bursting with color and flavor, and are a simple, delicious way to serve fresh vegetables with your meals. Even kids will like this simple side dish!

The recipe couldn’t be simpler, but the results are sure yummy! I came up with a simple sauce years and years ago, and enjoy using it occasionally to enhance mixed fresh stir-fried vegetables! Here’s how to make this dish:

Clean veggies, dry and then prep them, by cutting them into bite sized slices or chunks. This time, I used broccoli, yellow squash, green zucchini, red and orange bell peppers, brown onion, baby carrots, and mushrooms, but any combination of vegetables you have available will work well (I’ve also added bok choy, green peppers, fresh asparagus or green beans, at times). Set aside.

Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.

In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir, to prevent burning. Cook an additional minute.

Give the sauce a final stir, then pour the Asian sauce into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a touch of water to skillet and stir until all veggies are coated with sauce, and are heated through.

Once the veggies are heated through, and are covered with the sauce, they are ready to serve. For this meal, I served them as a side dish, along with a piece of pan-seared salmon and steamed rice. YUM!

That’s it! I really hope you will consider making these Asian Style Stir Fry Veggies. They add a LOT of color and wonderful flavor to any meal! It’s a great way to get more vegetables onto the plate, and they really do taste great (hint, hint).

Hope you have an absolutely WONDERFUL day, and remember… be KIND to those you encounter throughout your day. You never know what others are going through… why not be their bright beacon of hope for that day! God Bless You!

Quick and easy stir fry vegetables, colorful and delicious, lightly coated with an Asian inspired sauce are the perfect side dish for a variety of meals.

Category: Side Dishes

Servings: 2large servings

Calories Per Serving: 221kcal

Author: JB at The Grateful Girl Cooks!

Ingredients

For Veggies (Use any combo or quantity you wish... this is what I used):

2 TbspVegetable oil

1Zucchini, I used 1/2 green and 1/2 yellow), sliced

6-8Mushrooms, sliced

1/4mediumBrown onion, sliced

1cupBell peppers, I used red and orange, sliced

8Baby Carrots, I used 8-10, sliced lengthwise

1cupBroccoli florets

1tspMinced garlic

For Asian Style Sauce:

3/4cupwater

2Tablespoonssoy sauce

1/8teaspoonground ginger

1teaspooncornstarch, I used a heaping teaspoon

Instructions

Clean veggies, dry them, then prep them, by cutting them into bite sized slices or chunks. Set aside.

Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.

In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir to prevent burning. Cook an additional minute.

Give the sauce a final stir, then pour it into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a little bit more water to skillet and stir until all veggies are coated with sauce, and are heated through. Remove skillet from heat, serve, and enjoy!.